Easy Vegetarian Chili

When I was as kid, my favorite school lunch was chili and cinnamon rolls.

But I hated beans, so I would just pick out all the hamburger and then get to what I really wanted: the cinnamon rolls.

Now, I’m the opposite, and I of course don’t eat meat at all, so my chili is all beans. Mister BS and I have experimented with several different recipes — I’ve tried it with quinoa, with more veggies, with different spices, with beer — but this is what we’ve settled on for our “regular” chili.

We don’t always get cinnamon rolls to go with it, but this time, I made Pioneer Woman’s recipe. They turned out fine, but in the future I think I’ll go back to my mother’s old staple, which is straightforward rolls with extra butter and cinnamon, then cream cheese frosting on top. Mister BS’s father makes good cinnamon rolls too, with pecans in the bottom of the pan, and we always debate about the best approach.

Vegetarian Crock Pot Chili

Ingredients:

2 cans red kidney beans

1 can tri-bean blend

1 can corn

1 can diced tomatoes

1 onion, diced

3 cloves garlic, minced

2 T cumin

1 T chili powder

1 bell pepper, diced

dash chipotle Tabasco sauce

4 t oregano

1/4 c vegetable oil

3 T soy sauce

Directions:

Put all ingredients into your Crock Pot and cook on high until it bubbles and onions and peppers are soft. Serve with crackers, shredded cheddar cheese, and cinnamon rolls.